| 119 | 120 | 121 | 122 | 123 |
| 1 | 39 | 79 | 118 | 157 |
|
Roasted Potato Salad
2
1
lbs. new potatoes, quartered
0 cloves fresh garlic
olive oil
salt and pepper
3
1
1
1
4
1
/4 cup mayonnaise
tablespoon creole mustard
lemon, juice of
/4 cup fresh cilantro leaves, washed and dried
hard−boiled eggs, sliced
/2 small red onion, thinly sliced
Preheat the oven to 400F. In a mixing bowl, toss the potatoes and
garlic with a drizzle of olive oil. Toss well. Season with salt and
pepper. Place on a baking sheet and roast for 15 minutes, or until
fork tender. Remove from the oven and cool completely.
Using a mini food processor, combine the mayonnaise, mustard and
lemon juice. Process until smooth. Season with salt and pepper. Add
the cilantro and continue to process until incorporated. In a mixing
bowl, toss the roasted potatoes and garlic, cilantro mayonnaise,
sliced eggs, and red onions. Mix well. Season with salt and pepper.
Cover with plastic wrap and refrigerate for at least 2 hours. Remove
from the refrigerator and mix the salad. Reseason with salt and
pepper if needed.
E−Cookbooks Home | Free Newsletter | Food & Cooking Mousepads | Email Us
Roasted Potato Salad
113
Page
Quick Jump
|